Dijon-Thyme Sauce

Ingredients

1 tbsp

butter

15 mL

2 cups

reduced sodium beef broth

500 mL

1 tbsp

chopped fresh thyme, leaves only

15 mL

2 tbsp

Dijon mustard

30 mL

2 tbsp

35% whipping cream

30 mL

1/2 tsp

pepper

2 mL

Method

Step 1

While beef is resting, pour roast juices into a skillet set over medium-high heat. Add butter and stir until melted. Add broth, thyme and mustard and bring to a boil. Boil, whisking often, until sauce is reduced by half and slightly thickened, about 10 min. Whisk in cream and pepper.

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